345148 eggplant tomato pepper mayo sandwich Recipes

eggplant , cut into 1/4-inch thick slices, salt and pepper to taste, grated halloumi cheese, lemon juice, lemon zest, chopped fresh mint, cayenne pepper

eggplants , cut into 1/2-inch slices, salt, skinless, boneless chicken breast halves, all-purpose flour for dusting, eggs, beaten, bread crumbs, olive oil, minced garlic, balsamic vinegar, extra-virgin olive oil, roasted red peppers, sliced, salt and white pepper to taste, pita breads

olive oil, eggplant , cut into 1/2-inch pieces, bell peppers , cut into 1/2-inch pieces, kosher salt and pepper, garlic, chopped, crushed red pepper flakes, low-sodium vegetable broth, cheese tortellini (fresh or frozen ), fresh flat-leaf parsley, chopped, grated parmesan (2 oz)

eggplant , cut lengthwise into 8 slices (about 1 3/4 lb), salt and pepper, eggs, pesto sauce, breadcrumbs, extra virgin olive oil, ricotta cheese, grated pecorino romano cheese, marinara sauce

eggplants, salt and pepper, olive oil, frozen chopped spinach, thawed, squeezed dry, part-skim ricotta, garlic, minced, eggs, beaten, shredded part-skim mozzarella, grated parmesan, marinara sauce

tomatoes, red bell peppers, seeded and diced, onion, coarsely chopped, minced garlic, salt and pepper to taste

thick) eggplant slices, olive oil, divided, red bell pepper, ciabatta bread, refrigerated pesto, baby arugula, freshly ground black pepper, soft goat cheese

aubergines, potatoes, tomatoes, bell peppers (capsicums), olive oil, garlic clove, crushed, salt and pepper

eggplants (about 2-1/2 lb total), cut lengthwise into 1/2-inch-thick slices, olive oil, bottled black olive paste such as tapenade or olivada (available at specialty foods shops and some supermarkets), red bell peppers , each roasted (procedure follows) and cut lengthwise into 3 sections, soft mild goat cheese , such as montrachet, sliced thin, parsley springs for garnish if desired, chopped fresh parsley leaves , preferably flat-leaved, garlic clove, sliced, balsamic vinegar, water, extra-virgin olive oil

eggplant (2 lbs), oil, chopped onions, chopped green peppers, pine nuts, salt , pepper, eggs, beaten, matzo meal, paprika

eggplants, cut vertically into 1/2-inch thick slices, red peppers, quartered and seeded, yellow peppers, quartered and seeded, red onions, sliced 1/2-inch thick, olive oil, garlic, finely chopped, lemon juice, soft goat cheese, crumbled, chopped oregano, salt and freshly ground pepper

eggplants, cut vertically into 1/2-inch thick slices, red peppers, quartered and seeded, yellow peppers, quartered and seeded, red onions, sliced 1/2-inch thick, olive oil, garlic, finely chopped, lemon juice, soft goat cheese, crumbled, chopped oregano, salt and freshly ground pepper

eggplants, ends trimmed, sliced into 1/3-inch thick rounds, salt, red, yellow, green, and orange bell pepper, cored, seeded , and sliced lengthwise, olive oil, kosher salt and freshly ground black pepper, feta cheese crumbled (3 oz), minced fresh marjoram , oregano, basil, extra-virgin olive oil, juice of 1 lemon

eggplants, eggs, pepper, salt, oregano, fresh mint leaves, breadcrumbs, cheese, garlic, onion, flour

eggplant, salt, pepper, eggs, well beaten, cream or 1/2 cup evaporated milk, flour, oil, for frying

tomato, sliced thin, cucumber, peeled and sliced lengthwise very thin, plain yogurt, non pareille capers (drained ), sliced bread (preferably french ), olive oil, crumbled feta cheese, salt

tomatoes, bell peppers (yellow, green , orange, red, or a mixture of colors), salt, brown sugar, extra virgin olive oil, yellow onion, garlic cloves, minced, orzo pasta, cooked (parboiled for about 4-5 minutes and drained), water , and additional, water, dates, chopped, cinnamon, fresh parsley, chopped, fresh mint, chopped (optional), parmesan cheese or 1/4 cup feta cheese, pistachios, chopped (optional)